The Carolina Inn welcomed culinary visionary, Brandon Sharp, as its new executive chef of their signature restaurant, Crossroads Chapel Hill. Sharp, a North Carolina native and Tar Heel Alum, returns to his southern roots to command the kitchen operations for the restaurant, banquet, and in-room dining programs. Beginning Thursday, and ahead of a complete menu refresh slated for winter 2017, Sharp will invite diners to experience new weekly dishes that preserve the restaurant’s sophisticated southern style while fusing international flavor combinations.

Chef Sharp returns to North Carolina bringing more than 15 years of fine-dining experience to The Carolina Inn, after a recent decision to leave Solage Calistoga Resort and Spa in Calistoga, California. It was at Solage Calistoga where chef received his first Michelin Star for the locally inspired Solbar, and under his guidance and creative leadership, Solbar went on to receive seven consecutive Michelin Stars throughout his tenure. Before his decorated career at Solbar, Chef honed his skills working with some of the nation’s most innovative and talented culinary minds, including Thomas Keller, John Besh, and Gary Danko. At the outset of his training, Sharp worked in kitchens of the Michelin-rated Restaurant Gary Danko in San Francisco, California, the highly revered Restaurant August in New Orleans and at the iconic, three Michelin star French Laundry in Yountville, California.

“We could not have found a chef better suited for this role than Brandon Sharp as he is the full package and offers outstanding talent, fresh and innovative ideas and has a deep connection with The University of North Carolina Chapel Hill and the state of North Carolina,” says Mark Sherburne, general manager, The Carolina Inn.

Under his new role, the proud UNC Chapel Hill and Culinary Institute of America alum is committed to establishing Crossroads Chapel Hill as the preferred culinary destination both in the Triangle and in the Great State of North Carolina. “The opportunity to make my mark in a kitchen that I have a personal connection to is surreal,” says Chef Brandon Sharp. “I can’t stop thinking about all of the new things I’d like to incorporate into our menus that will feel familiar to guests, but will offer unexpected textures, flavors and presentations.”

When Brandon Sharp isn’t helming the kitchen at The Carolina Inn, this two-time Ironman competitor is training for his next race or spending time with his three children and wife at home. 

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